Effect of Malolactic Fermentation on the Active Ingredients in Wine

Malolactic fermentation is one of the indispensable processes for the production of high-quality red wine. After malolactic fermentation,it will not only effectively reduce the acidity of the wine,but also increase the content or type of active ingredients,thus increasing the positive impacts of wine on human health. This article reviews the changes of amino acids,probiotics,organic acids,polyphenols,higher alcohols,and esters of malolactic fermented wines,and briefly introduces their anticancer,antioxidative,anti-cardiovascular disease,anti-inflammatory efficacy. In addition,it has been found that the changes of some active ingredients such as vitamins and minerals during malolactic fermentation are rarely reported,which can be used as a further research direction. This review is in order to provide a reference for the study of the use of Chinese wild grape germplasm resources and brewing high-quality Chinese wild wine.